1. Wash radish, cut it into thick pieces with chopsticks, then cut it into thick strips with chopsticks, hang it on cotton thread, and dry it in a ventilated place for 4 or 5 days.

2. Wash away the dust with warm boiled water, squeeze out the water and shake it off; Add salt and a little white wine, mix well, then add pepper noodles, pepper noodles (if you are afraid of hemp, use a little pepper granules), sesame seeds (you can also sprinkle them directly when eating) and a little sesame oil, and put them in a clay pot (be sure to fill them by hand and compact them).

3. Seal the jar mouth with plastic wrap (multilayer) and cotton thread, and cover the jar cover; Store in the shade for 10 days.

The really exquisite way is to pour the can: after filling and compacting, stick bamboo strips on the mouth of the can (when inverted, the vegetables will not loosen), seal the mouth of the can and buckle it upside down in the water pan (to prevent air from entering). Nowadays, people seldom pour cans, and so do pickle jars.

Dried hot and sour radish

Ingredients: 5000 grams of fresh radish is washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Ingredients: 2000g of water, 800g of vinegar, 0/00g of salt/kloc-0, 250g of sugar, 0/3 kinds of spices/kloc-0, appropriate amount of Chili oil and a little monosodium glutamate.

Production method: put water, vinegar, thirteen spices and salt into a pot to boil, add monosodium glutamate when the fire stops, and let it cool for later use; Put dried radish and Chili oil into a pickle container and mix well, then sprinkle with white sugar, and then pour the dried juice into the container; Stir once or twice a day (preferably with a pair of fixed chopsticks) and you can eat it in about 7 days. Taste sweet and sour, slightly spicy, bright color, bluish white through red, is a good partner for breakfast and dinner.